Grilled and Smoked Mackerel with Rhubarb Compote
In most cases smoking is an activity reserved for food professionals with special equipment (and nicotine craving addicts with a death wish) but smoking can also be done quite simply and safely using a grill. At least when it comes to fish. In this recipe I use a simple charcoal grill with a lid to combine grilling and smoking in a very easy way.
INGREDIENTS:
Number of servings
Servings: 4
List of ingredients
Four ½ –lb. (225 grams) mackerel½ lemon, sliced
1 to 2 tsp. sea salt
A lot of fresh parsley
½ lb. rhubarb, chopped into 1–inch pieces
4 tsp. sugar
A small pinch of salt
A splash of white wine
1 star anise
A couple of handfuls untreated sawdust or wood shavings, preferably from oak or hickory
PREPARATION:
In a regular charcoal grill, place the coals to one side, and ignite.
For the compote: In a small pot over medium heat, combine rhubarb, star anise, sugar, salt and white wine. Cook gently for 4 to 6 minutes, until the rhubarb is tender, but not falling apart. Set aside.
Sprinkle the skin and cavity of the fish with salt. Place a couple of lemon slices in each fish. Place the fish on a bed of parsley on the grill, over direct heat. (The herbs are supposed to burn and in the process they impart a nice flavor to the fish).
Grill for 2 to 3 minutes on each side until the skin is starting to crisp up and the fish is almost cooked through. Move the fish over to the resting zone of the grill. Add a couple of handfuls of wood shavings to the charcoals and place the lid on. Leave the fish to smoke for 8 to 10 minutes. Remove the burnt parsley from the fish and serve with the rhubarb compote.